One-Pot Dishes

Shrimp-Stuffed Tofu in Vegetable Minestrone

Name: Shrimp-Stuffed Tofu in Vegetable Minestrone
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 35 g Shrimp; 50 g Tofu; 10 g Carrot; 10 g Zucchini; 1 g Sesame oil; 1 g Ginger; 10 g Onion; 1 g Minced garlic; 70 g Chicken stock; 3 g Oyster sauce; 2 g Soy sauce; a pinch Salt; 5 g Egg white; 2 g Starch; a pinch Salt

미네스트로네

Tofu squares hollowed and filled with seasoned chopped shrimp, pan-seared, then served in a light minestrone-style soup of carrot, onion and zucchini simmered in chicken stock with ginger and garlic. Minced chicken breast can replace the shrimp.

📝 Step-by-Step Instructions

Chop the shrimp and mix with the marinade.

Shrimp-Stuffed Tofu in Vegetable Minestrone — step 1

Cut the tofu into 4×3 cm pieces, hollow out one side, fill with the shrimp, dust with starch and pan-sear.

Shrimp-Stuffed Tofu in Vegetable Minestrone — step 2

Cut the carrot, onion and zucchini into 1.5×1.5×0.2 cm pieces.

Shrimp-Stuffed Tofu in Vegetable Minestrone — step 3

Heat the sesame oil and sauté the vegetables without browning, add the ginger and garlic, then pour in the chicken stock and bring to a boil.

Shrimp-Stuffed Tofu in Vegetable Minestrone — step 4

Season the soup with soy sauce and oyster sauce.

Shrimp-Stuffed Tofu in Vegetable Minestrone — step 5

Place the shrimp-stuffed tofu in a bowl and ladle the minestrone over it.

Shrimp-Stuffed Tofu in Vegetable Minestrone — step 6

📊 Nutrition Facts (per serving)

117Calories (kcal)

5.9 gCarbs

13.8 gProtein

4.6 gFat

361 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.